Gluten Free Strawberry Muffins Recipe
Bring these to your next family party or enjoy these portable muffins at a picnic in the park.
Servings: 15 Muffins
Calories: 195kcal
Ingredients
- 10 ounces gluten-free all-purpose flour
- 7 ounces millet flour
- 7 tablespoons coconut sugar
- 3 large eggs beaten
- 4 tablespoons coconut oil plus more for greasing the pans
- ¾ cup full-fat coconut milk
- 7 ounces strawberries cut into small pieces
Instructions
- Preheat the oven to 350°F.Grease two muffin pans with coconut oil (you will end up with enough batter for 15 muffins, so only grease 3 cups of one of the pans).
- In a bowl, sift the dry ingredients through a sieve. Add eggs and coconut oil and stir to combine. Pour in the coconut milk, add the strawberries, and stir until perfectly smooth.
- Fill the muffin cups and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan before serving or packing.
Nutrition
Calories: 195kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 26mg | Potassium: 86mg | Fiber: 2g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 7.9mg | Calcium: 22mg | Iron: 1.7mg